SERVES: 4
TOTAL TIME: 45 minutes
WHY THIS RECIPE WORKS The king trumpet mushroom (or king oyster mushroom) is a popular variety native to the Mediterranean, the Middle East, North Africa, and many parts of Asia. These large, stumpy mushrooms have little aroma or flavor when raw. But cooking transforms them: They become deeply savory, with the meaty texture of squid or tender octopus. We wanted to highlight this special quality by preparing these mushrooms almost like a piece of meat. We started by halving and crosshatching each mushroom, creating attractive “fillets,” and then salting them and letting them sit briefly. Roasting the mushrooms cut side down in a hot oven resulted in plump and juicy well-seasoned mushrooms with a nicely browned exterior crust. These mushrooms are delicious on their own, with just a squeeze of lemon. But to gild the lily, we also developed two potent sauces. Look for trumpet mushrooms that are 3 to 4 ounces in size.
INGREDIENTS:
- 1¾ pounds king trumpet mushrooms
- Salt and pepper
- 4 tablespoons unsalted butter, melted
- Lemon wedges
INSTRUCTIONS:
- 1. Adjust oven rack to lowest position and heat oven to 500 degrees.
- Trim bottom ½ inch of mushroom stems, then halve mushrooms lengthwise. Cut 1⁄16-inch-deep slits on cut side of mushrooms, spaced ½ inch apart, in crosshatch pattern.
- Sprinkle cut side of mushrooms with ½ teaspoon salt and let sit for 15 minutes.
- Brush mushrooms evenly with melted butter, season with pepper to taste, and arrange cut side down on rimmed baking sheet.
- Roast until mushrooms are browned on cut side, 20 to 24 minutes.
- Transfer to serving platter. Serve with lemon wedges.
SAUCES:
RED WINE- MISO SAUCE
- Bring 1 cup dry red wine, 1 cup vegetable broth, 2 teaspoons sugar, and ½ teaspoon soy sauce to simmer in 10 inch skillet over medium heat and cook until reduced to ⅓ cup, 20 to 25 minutes. Off heat, whisk in 1 tablespoon unsalted butter and 5 teaspoons miso until smooth. -Serve with mushrooms.
BROWN BUTTER – LEMON VINAIGRETTE
- Melt 4 tablespoons unsalted butter in 10-inch skillet over medium heat. Cook, swirling constantly, until butter is dark golden brown and has nutty aroma, 3 to 5 minutes. Off heat, whisk in 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with mushrooms.
